Bright Tangy Sweet Lemon Bars (Printer-Friendly)
Bright lemon bars with tangy filling and buttery shortbread crust, ideal for a sweet treat anytime.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup fresh lemon juice (approx. 3–4 lemons)
09 - Zest of 2 lemons
→ Topping
10 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and salt; mix until just combined. Press evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes, until lightly golden.
04 - While crust bakes, whisk together 1 1/2 cups sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest in a large bowl until smooth and fully combined.
05 - Pour the lemon filling carefully over the hot crust as soon as it comes out of the oven.
06 - Return to oven and bake for 15 to 18 minutes, or until the center is just set and no longer jiggly.
07 - Remove from oven and cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang and cut into 16 bars.
08 - Dust bars generously with powdered sugar before serving.
# Expert Advice:
01 -
- The contrast between the melt-in-your-mouth shortbread and the silky, zingy lemon center is honestly addictive.
- They come together in under an hour, yet taste like you've been fussing all day.
- One batch makes 16 bars, so there's plenty to share or hoard for yourself.
02 -
- Don't skip pre-baking the crust; it prevents a soggy bottom and ensures the filling sets properly.
- Fresh lemon juice really does taste dramatically better than bottled—I learned this the hard way after a failed batch, and it changed everything.
- The bars will seem almost jiggly when you pull them from the oven; this is exactly right, and they'll firm up as they cool.
03 -
- Room-temperature butter creams faster and more evenly than cold butter, which is why that 30-minute wait actually saves you time and frustration.
- Use a microplane zester to get only the bright yellow outer layer of the peel, avoiding the bitter white pith that hides underneath.